ServSafe Practice Test 1 4 — Questions and Answers
Question 1: A food worker returns from the restroom and puts gloves on without washing hands first. What is wrong with this practice?
- Gloves are a substitute for handwashing in most situations
- Gloves can become contaminated if worn over unwashed hands (Correct answer)
- Only managers are required to wash hands before gloving
- Nothing is wrong; gloves provide a complete barrier
Correct answer: Gloves can become contaminated if worn over unwashed hands
Gloves do not replace handwashing — pathogens on unwashed hands can be introduced to the glove interior and later transferred to food.
Question 2: A restaurant receives a shipment of fresh fish. Which sign indicates the fish should be rejected?
- A mild sea-like odor
- Bright red gills
- Flesh that springs back when pressed
- Cloudy, sunken eyes (Correct answer)
Correct answer: Cloudy, sunken eyes
Cloudy and sunken eyes indicate spoilage; fresh fish should have clear, bright, bulging eyes.
Question 3: Which type of thermometer is BEST for checking the internal temperature of a thin hamburger patty?
- Bimetallic stemmed thermometer
- Thermocouple with a thin probe (Correct answer)
- Infrared thermometer
- Candy thermometer
Correct answer: Thermocouple with a thin probe
A thermocouple with a thin probe gives fast, accurate readings in thin foods where a bimetallic stem would extend beyond the item.
Question 4: A food handler cuts raw chicken and then uses the same cutting board — without cleaning — to slice tomatoes. This is an example of:
- Time-temperature abuse
- Cross-contamination (Correct answer)
- Poor personal hygiene
- Improper cooling
Correct answer: Cross-contamination
Using the same surface for raw poultry and ready-to-eat vegetables without cleaning between uses transfers pathogens — this is cross-contamination.
Question 5: What is the correct water temperature for the wash compartment of a three-compartment sink?
- At least 70°F (21°C)
- At least 100°F (38°C)
- At least 110°F (43°C) (Correct answer)
- At least 130°F (54°C)
Correct answer: At least 110°F (43°C)
Water in the wash compartment must be at least 110°F (43°C) to effectively remove grease and food debris with detergent.
Question 6: Which food is considered a major allergen under US law?
- Corn
- Beef
- Sesame (Correct answer)
- Garlic
Correct answer: Sesame
Sesame was added as the ninth major food allergen under the FASTER Act, effective January 1, 2023.
Question 7: A manager wants to verify that the chemical sanitizer in the three-compartment sink is at the correct concentration. What tool should be used?
- A pH meter
- Test strips specific to the sanitizer (Correct answer)
- A food thermometer
- A refractometer
Correct answer: Test strips specific to the sanitizer
Test strips calibrated for the specific sanitizer (chlorine, quaternary ammonia, or iodine) are used to verify proper concentration.
ServSafe Practice Test 1 4
A food worker returns from the restroom and puts gloves on without washing hands first.
What is wrong with this practice?